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Determination of Nine Food Additives in Condiment by High Performance Liquid Chromatography
- Source :
- Applied Mechanics and Materials. 140:302-308
- Publication Year :
- 2011
- Publisher :
- Trans Tech Publications, Ltd., 2011.
-
Abstract
- The HPLC method has been developed for the determination of nine food additives (acesulfame-potassium, benzoic acid, sodium saccharin, sorbic acid, dehydroacetic acid, aspartame, methylparaben, ethylparaben, propylparaben) in condiments. Samples were precipitated , tested by the reverse-phase high performance liquid chromatography instrument with photodiode array detector . All the compounds exhibited good linear relationship with the correlation coefficient from 0.9991 to 0.9998. The recoveries were range from 87.1% to 108.5 % with the RSD values from 1.61 % to 5.13 % at the spiked levels from 5 mg/kg to 250 mg/kg. The detection limits of the method were from 0.3 mg/kg to 2.0 mg/kg. It is a convenient, accurate and effective method to determine these additives in condiment.
Details
- ISSN :
- 16627482
- Volume :
- 140
- Database :
- OpenAIRE
- Journal :
- Applied Mechanics and Materials
- Accession number :
- edsair.doi...........29925d90203fca369ff35e58d4abb66b